Intensity and refinement

Beef steak (Ireland)

"From the finest Irish pastures, this grass-fed beef steak delivers rich juices and exceptional tenderness with every bite."
€6,20
€6,20
Weight: 200 g

Livraison Offerte

Dès 150€ d'achat

Chaîne du Froid

Fraîcheur Garantie

Qualité Artisanale

Découpe Tradition

Product Details

Hailing from the lush pastures of Ireland, this beef steak is distinguished by delicate marbling that literally melts when cooked. The grass-fed meat offers a tender bite and intense herbaceous notes, typical of the great Celtic terroirs. At Allaert Meat, we rigorously select and age these cuts to guarantee optimal juiciness deep within the fibres. To enhance its fine grain, sear it over high heat in a cast-iron pan with a knob of clarified butter, keeping it rare in the centre. Let the meat rest for a few minutes under aluminum foil before carving to allow the juices to settle and achieve absolute tenderness.

Allergens
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery Policy

Delivery and freshness (Belgium only)

  • Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
  • Costs and delivery times: Calculated automatically when validating your cart.
  • Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
  • Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
  • Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Return and Refund Policy

Returns and refunds

  • No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
  • Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
  • Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
  • Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
  • Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Uncompromising quality since 1978
Standard Allaert

Uncompromising quality since 1978

When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.

Delivery 0-4°C

Via DPD Fresh & Secure Chain

Artisanal know-how

Hand-cut and precision

Selected livestock

Beef selected for its flavor and texture

We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.

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Everything you need to know before you buy

FAQ about Beef steak (Ireland)

What characterizes Irish beef?

Irish beef is renowned for being almost exclusively grass-fed, thanks to the damp climate. This gives the meat a deep red colour, slightly golden fat, and a very pronounced herbaceous flavour, with excellent natural tenderness.

How to pan-fry this steak successfully?

Take the meat out of the refrigerator 30 minutes before. Heat a cast iron pan until very hot. Sear the steak 2 to 3 minutes per side in a mixture of neutral oil and butter for a nice caramelized crust (Maillard reaction), then lower the heat if you prefer it medium-well.

Why is it crucial to let steak rest after cooking?

Under the effect of heat, muscle fibers contract and push the juices towards the center of the piece. A 3 to 5 minute rest on a warm rack allows the fibers to relax and the juices to redistribute evenly, ensuring a juicy cut of meat from end to end.

Should you salt meat before or after cooking?

As a butcher, I recommend salting generously with fine salt just before putting the meat in the pan. This helps to form a crust without giving the salt time to dry out the fibers. Save the fleur de sel and crushed black pepper for finishing directly on the plate.

How long can I keep this fresh steak in the refrigerator?

Wrapped in butcher paper or vacuum-sealed, this steak keeps best between 0°C and 4°C for 3 to 5 days. Always refer to the expiration date indicated. For optimal flavor preservation, place it in the coldest part of your refrigerator.

What sides best complement this Irish beef?

Its tender texture and bold flavor call for side dishes that are distinctive yet simple. Roasted baby potatoes in beef fat, grilled asparagus tips, or a green peppercorn sauce made with veal stock will perfectly highlight its rustic notes.